5 Ingredient Warm Artichoke Dip Recipes

ARTICHOKE DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
• Bake 30 minutes, or until the surface is lightly browned and bubbly.
• Sprinkle with paprika and serve warm.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.